Warm Shrimp and Spinach Salad with Balsamic Vinaigrette

Warm Shrimp and Spinach Salad with Balsamic Vinaigrette

1 review, 2 star(s). 0% would make again

Ready in 1h

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Grated Parmesan; fresh
16 Shrimp; peeled, deveined, up
8 oz Fresh spinach
1 ts red onion; Chopped
3 oz Extra-Virgin Olive Oil
1/2 ts Dijon mustard
1/4 ts pepper; Freshly cracked
1/4 ts Salt
1 1/2 oz Balsamic vinegar
4 Roma tomatoes; sliced
1/2 ts fresh basil; Chopped
1/4 ts Garlic; chopped

Original recipe makes 4



Arrange spinach and sliced tomatoes on 4 salad plates. Saute shrimp in heated nonstick saute pan for 1 minute on each side or until cooked through. Remove to warm plate in warm oven. Saute garlic in same saute pan until light brown. Add onion. Saute until tender. Add mustard and vinegar. Cook for 20 seconds. Stir in olive oil. Bring to a boil; season with basil, salt and pepper. Arrange shrimp over salad; spoon vinaigrette over top. Sprinkle with Parmesan cheese. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Scott McCarter, The Mirage Hotel Bistro Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV Recipe by: Las Vegas Best Bets/The Mirage Hotel Posted to KitMailbox Digest by J Pellegrino on May 19, 1998

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Summer version with salad shrimp.

Calories Per Serving: 260 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tried to make a summer version. Used (salad-small) shrimp, green onions, fresh parmasan cheese and grape tomatoes. Used packaged herbs. Would be much better with larger shrimp. Kept the salad and shrimp cold. I cut the recipe in half for 2. I recommend trying the warm version with larger shrimp. I think in the future I will order it at the Mirage ;-) Husband gave my salad 2 stars, I won't be making my version again.
DoubleChin 3y ago

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